Welcome to the world's largest online community of tomato growers! If this is your first visit, please take a few moments and register to become a member of our community and have full access to all of our forums. (some are exclusive to members only) For more details about how to register, please click here.

Tomato turkey and tofu soup
6-8 large tomatoes sliced
1 lb of ground turkey
Half a package of med tofu
Cook tomato and turkey in half a med sized pot of water for about 45/ min. Bring to boil then med heat afterwards. Mash up tomatoes in the soup afterwards. Add half bunch of cilantro cook another 10/ min on med. Throw in tofu at the end to heat up. Serve with rice.

Don't forget to freeze some whole tomatoes. Pick your picture perfect, unblemished ones. Wash and dry them and then pop them into a zip Loc bag in the freezer.

Over the winter you can remove one and run it under lukewarm water for a few seconds and the skin will slide right off. You can chop and add it to anything that you are cooking or you can make some fresh tasting stewed tomatoes.

My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.

My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.

I like to slice cherry tomatoes in half and put them cut side up on a grill mat in the smoker for 10-15 minutes. After you take the meat out to rest before slicing these are ready when the meat is served. I like these warm smokey tomatoes so much I sometimes use the smoker just for them.

If you can find Macedonian feta, which surprisingly I can find at my local grocery store, it MAKES the salad.
(http://www.internationalcuisine.com/...shopska-salad/)
I love this salad because it contains all the vegetables that are ripe in my garden at this time of year.
Jeff

[QUOTE=Cole_Robbie;587667]My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.[/QUOTE

Alton Brown has a similar recipe on Food Network using cheap cuts of meat wrapped in foil and slow cooking. He calls it a pot roast but it isn't anything like grandma style thick pot roast and gravy. He bastes chuck steak in balsamic vinegar onion garlic rasins and olives (which I normally dislike, but love in this recipe). Adding a handful of cherry tomatoes sound like a good addition. Yummy!

There are two methods of cooking chuck slow and long or fast and rare.
A good seven bone chuck roast cooked on a mesquite fire hot fast and rare is to die for.
It has more flavor than any other cut of meat and many chefs know this.
Worth

__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth